Food In A Flash With Sharon Glass – Season 1 Episode 1 Recipes

MARINATED GRILLED LAMB CHOPS

10 lamb rib chops

½ cup olive oil

3 tbs lemon juice

2 tbs white wine vinegar

3 tbs mint jelly

Handful mixed fresh herbs, oregano and rosemary

2 tbs fresh mint (if available)

1 tbs Dijon mustard

2 tsps paprika

1 tbs Ina Paarman lemon and rosemary seasoning

Coarse salt and pepper

Blend all the ingredients together in a liquidiser until herbs are chopped.

Pour over chops and marinate for at least a few hours if possible.

Preheat a grilling pan to very high heat. Grill the chops until crispy and cooked through, brushing all the time with the marinade.

Serve with potato wedges and a salad.

TWICE BAKED SQUASHED POTATOES

4-5 potatoes

olive oil

fresh rosemary, chopped

coarse salt

black pepper

Place baking rack in the upper part of the oven. Preheat oven to 200°C.

Boil potatoes whole with their skin on. When they are firm, but soft enough to mash, use a potato masher to squash the potatoes.

Place them on a lined baking tray. Drizzle them with olive oil, and season with plenty of coarse salt and pepper. Sprinkle with freshly chopped rosemary. Bake until golden and crispy – at least 40-50 minutes.

POACHED PEACHES

12 yellow cling peaches, peeled

1 litre (4 cups) peach juice

Boil the peeled peaches in the juice for about 15-20 minutes or until they are soft.

Remove them from the juice and cool them. Then place back in the juice when cool.

CHEF’S TIP: Peaches can be poached several days before and refrigerated until ready to serve.

Serves 6

RIBBONED SALAD WITH HERB DRESSING

2 carrots

4 Israeli cucumbers

4 medium zucchini

1 packet mixed lettuce

2 avocados

75g (2.5 oz) parmesan

coarse salt and black pepper

Use a vegetable peeler to ribbon the carrots, cucumber and zucchini. Place the lettuce on a platter, slice the avocado and mound the vegetable ribbons on top. Drizzle with the dressing.

Shave the parmesan and scatter on top. Season with salt and pepper. Serve immediately.

HERB DRESSING

80ml (⅓ cup) olive oil

45ml (3 T) white wine vinegar

30ml (2 T) fresh dill

30ml (2 T) chives

30ml (2 T) Italian parsley

2.5ml (½ t) minced garlic

coarse salt and pepper

Blend all ingredients together. Drizzle over salad just before serving.

Serves 4